Dinner

Vegetable Curry Recipe

Ingredients:

• 2 cups mixed vegetables (like carrots, peas, potatoes, beans, cauliflower), chopped
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Prepping the Vegetables:
   • Wash, peel (if needed), and chop the vegetables into bite-sized pieces.
2. Making the Curry:
   • Heat oil in a large pan or pot over medium heat. Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until they turn translucent.
   • Add minced garlic and grated ginger. Sauté for another minute until fragrant.
   • Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
   • Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
   • Add the chopped vegetables and sauté for a few minutes until they are coated with the spices.
   • Cover the pan and let the vegetables cook on low to medium heat. Stir occasionally to prevent sticking. This should take about 15-20 minutes, depending on the vegetables you’re using. They should be tender but not mushy.
3. Finishing Touch:
   • Once the vegetables are cooked, add garam masala and mix well.
   • Taste and adjust salt and spices if needed.
4. Garnishing and Serving:
   • Garnish with chopped fresh coriander leaves (if using).
   • Serve hot with rice, roti, or bread.

Enjoy your Vegetable Curry!

Chapathi And Potato Masala Recipe

Potato Masala (Aloo Masala):

Ingredients:

• 4 large potatoes, boiled, peeled, and roughly mashed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 inch piece of ginger, grated
• 2-3 cloves of garlic, minced (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish, optional)

Instructions:

1. Tempering:
   • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds and sauté for a minute until fragrant.
2. Sauteing Aromatics:
   • Add chopped onions and sauté until they turn translucent.
   • Add green chilies, grated ginger, and minced garlic (if using). Sauté for another minute.
3. Adding Spices:
   • Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
4. Adding Potatoes:
   • Add the roughly mashed potatoes and mix them with the masala. Cook for a few minutes, stirring occasionally, to allow the flavors to meld together.
5. Finishing Touch:
   • Taste and adjust salt and spices if needed.
6. Garnishing:
   • Garnish with chopped fresh coriander leaves (if using).

Chapati (Indian Flatbread):

Ingredients:

• 2 cups whole wheat flour
• Water (for kneading)
• Ghee or oil (for cooking)

Instructions:

1. Making the Dough:
   • In a large mixing bowl, combine the whole wheat flour with water and knead it into a smooth, pliable dough. The dough should be soft and not sticky.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes rolling easier.
2. Dividing and Rolling:
   • After resting, divide the dough into small lemon-sized balls. Roll them between your palms to make them smooth.
   • Roll each ball into a flat disc, about 6-8 inches in diameter. You can use a rolling pin and a little flour to prevent sticking.
3. Cooking Chapatis:
   • Heat a griddle or tava on medium-high heat.
   • Place a rolled chapati on the hot griddle. Cook for about 30 seconds, until you see small bubbles forming.
   • Flip the chapati and cook for another 30 seconds. You should see light brown spots forming.
   • Using a clean kitchen towel or a spatula, gently press down on the edges of the chapati. This will help it puff up.
   • Remove the chapati from the griddle and brush it with ghee or oil.
4. Repeat the Process:
   • Continue this process for the remaining rolled chapatis.
5. Serving:
   • Serve the hot chapatis with the prepared Potato Masala.

Enjoy your quick and delicious Potato Masala with Chapati!

Bisi Bele Bath Recipe

Ingredients:

For the Rice and Lentil Mixture:

• 1 cup rice
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup tamarind pulp (adjust to taste)
• 1 teaspoon turmeric powder
• Salt to taste

For the Spice Paste:

• 2 tablespoons coriander seeds
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black gram)
• 1/2 teaspoon fenugreek seeds
• 4-5 dried red chilies (adjust to taste)
• 1/4 cup grated coconut (fresh or desiccated)
• 1 small piece of cinnamon stick
• 4-5 cloves
• 2-3 green cardamom pods

For Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 10-12 curry leaves
• 1/4 cup mixed vegetables (like carrots, peas, beans), chopped
• 2 tablespoons cashew nuts (optional)

Instructions:

1. Cooking Rice and Lentils:
   • Wash rice and toor dal together. In a pressure cooker, add the washed rice, toor dal, turmeric powder, tamarind pulp, and salt. Cook until both rice and dal are soft and well-cooked. Set aside.
2. Preparing the Spice Paste:
   • Dry roast coriander seeds, chana dal, urad dal, fenugreek seeds, dried red chilies, cinnamon stick, cloves, and cardamom pods in a pan over medium heat until they turn aromatic and golden brown. Allow them to cool.
   • Grind the roasted spices along with grated coconut into a fine paste using a little water.
3. Tempering:
   • In a large pot or deep pan, heat ghee or oil over medium heat. Add mustard seeds and let them splutter.
   • Add cumin seeds, asafoetida, and curry leaves. Sauté for a minute.
   • Add the chopped mixed vegetables and sauté for a few minutes until they are slightly tender.
   • Add cashew nuts (if using) and sauté until they turn golden brown.
4. Mixing Everything Together:
   • Add the ground spice paste to the pot and mix well with the tempered vegetables.
   • Add the cooked rice and dal mixture to the pot. Mix thoroughly to combine all the ingredients.
5. Adjusting Consistency:
   • If needed, add a little hot water to adjust the consistency to your liking. Bisi bele bath should be slightly thick.
6. Simmering:
   • Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally. This helps the flavors to meld together.
7. Serving:
   • Serve hot garnished with some fresh coriander leaves.

Enjoy your quick and flavorful Bisi Bele Bath!

Tomato Rasam Recipe

Ingredients:

• 3 medium-sized tomatoes, chopped
• 1/2 cup toor dal (split pigeon peas), cooked and mashed
• 2 teaspoons tamarind paste
• 1 teaspoon rasam powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 tablespoons chopped coriander leaves
• Salt to taste
• 1 tablespoon ghee or oil
• Water as needed

Instructions:

1. Prepare Tamarind Water:
   • Dissolve the tamarind paste in 1 cup of warm water. Set it aside.
2. Cook Toor Dal:
   • Cook the toor dal until it’s soft and mashable. You can pressure cook it for about 3-4 whistles. Once cooked, mash the dal and set it aside.
3. Prepare Tomato Base:
   • In a blender, blend the chopped tomatoes into a smooth puree.
4. Create Rasam Base:
   • In a pot, combine the tomato puree, mashed toor dal, turmeric powder, and rasam powder. Add tamarind water and mix well. Adjust the consistency by adding more water if needed.
5. Tempering:
   • In a separate small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, dried red chilies, asafoetida, and curry leaves. Allow them to splutter and release their aroma.
6. Combine Temper with Rasam Base:
   • Pour the tempering mixture into the rasam base. Mix well and bring the rasam to a gentle simmer.
7. Season with Salt:
   • Add salt to taste. Stir well and let the rasam simmer for 5-7 minutes, allowing the flavors to meld.
8. Garnish:
   • Add chopped coriander leaves to the rasam for a fresh flavor.
9. Serve:
   • Serve hot tomato rasam as a soup or with steamed rice. It’s also common to serve rasam with a side of rice and a dollop of ghee.

Enjoy your comforting South Indian Tomato Rasam!

Curd Rice with Potato Recipe

Ingredients:

For Curd Rice:

• 1 cup cooked rice
• 1 cup thick yogurt (curd)
• 1/4 cup milk (optional)
• Salt to taste
• A pinch of asafoetida (hing)
• 2 tablespoons finely chopped coriander leaves
• 1 tablespoon grated ginger
• 1-2 green chilies, finely chopped
• Curry leaves for garnish

For Potato Tadka:

• 2 medium-sized potatoes, boiled and diced
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 1-2 dried red chilies
• Curry leaves
• Salt to taste

Instructions:

For Curd Rice:

1. Cool the Rice:
   • Allow the cooked rice to cool to room temperature.
2. Prepare Curd Mixture:
   • In a large mixing bowl, combine the cooled rice, thick yogurt, and milk (if using). Mix well until you get a creamy consistency.
3. Add Flavors:
   • Add salt, finely chopped coriander leaves, grated ginger, chopped green chilies, and a pinch of asafoetida. Mix thoroughly.
4. Prepare Tadka:
   • In a small pan, heat oil over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves.
5. Add Potatoes:
   • Once the mustard seeds splutter and the dals turn golden brown, add the boiled and diced potatoes. Sauté them for a few minutes until they get a light golden color.
6. Combine with Curd Rice:
   • Pour the potato tadka over the curd rice mixture. Gently fold everything together until well combined.
7. Garnish:
   • Garnish the curd rice with additional coriander leaves and curry leaves.
8. Serve:
   • Serve the delicious Curd Rice with Potato as a main dish or as a side. It’s a comforting and cooling dish, perfect for a light meal.

Enjoy your Curd Rice with Potato!

Vegetable Biriyani Recipe

Ingredients:

For Biryani Rice:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, beans, peas, potatoes), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala
• 1/2 teaspoon garam masala
• 2 tablespoons cooking oil or ghee
• Salt to taste

For Biryani Masala:

• 1 cinnamon stick
• 3-4 cloves
• 3-4 cardamom pods
• 1 bay leaf
• 1 star anise
• 1 teaspoon fennel seeds

For Garnish:

• Fried onions (optional)
• Cashews and raisins, roasted in ghee (optional)
• Fresh coriander leaves

Instructions:

Prepare Biryani Masala:

1. Heat a pan and dry roast all the biryani masala ingredients until they release a fragrant aroma. Grind them into a fine powder. Set aside.

Prepare Biryani Rice:

1. Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes.
2. In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it’s 70-80% cooked. Drain and set aside.

Prepare Vegetables:

1. In a large pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
3. Add chopped tomatoes and cook until they become soft.
4. Add mixed vegetables, turmeric powder, biryani masala, and salt. Mix well and cook for a few minutes until the vegetables are slightly tender.
5. Stir in yogurt, mint leaves, and coriander leaves. Cook for an additional 2-3 minutes.

Layering and Cooking:

1. In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
2. Add a layer of the cooked vegetable mixture.
3. Sprinkle biryani masala and garam masala over the vegetable layer.
4. Repeat the process, finishing with a layer of rice on top.
5. Garnish with fried onions, cashews, raisins, and fresh coriander leaves.
6. Cover the pot with a tight-fitting lid. Cook on low heat for about 15-20 minutes, allowing the flavors to meld and the rice to cook completely.
7. Once done, gently fluff the biryani with a fork.
8. Serve hot vegetable biryani with raita or cucumber mint yogurt.

Enjoy your yummy Vegetable Biryani!

Lemon Rice Recipe

Ingredients:

• 1 cup basmati rice
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black gram)
• 1/2 teaspoon chana dal (split chickpeas)
• A pinch of asafoetida (hing)
• 2-3 dried red chilies
• 10-12 curry leaves
• 1/4 cup peanuts
• 1/2 teaspoon turmeric powder
• 2 tablespoons lemon juice (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Cook Basmati Rice:
   • Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Cook the rice with the usual method (boiling or using a rice cooker) and set it aside to cool.
2. Prepare Tempering:
   • In a pan, heat oil over medium heat. Add mustard seeds, urad dal, chana dal, and asafoetida. Allow them to splutter.
3. Add Aromatics:
   • Add dried red chilies, curry leaves, and peanuts to the pan. Sauté until the peanuts are golden brown.
4. Add Turmeric:
   • Add turmeric powder to the tempering mixture. Stir well to coat the ingredients.
5. Mix with Rice:
   • Add the cooked and cooled basmati rice to the pan. Mix everything together, ensuring that the rice is evenly coated with the turmeric-infused tempering.
6. Add Lemon Juice:
   • Squeeze fresh lemon juice over the rice. Adjust the quantity based on your taste preference. Mix well.
7. Season with Salt:
   • Add salt to taste. Stir to combine all the flavors.
8. Garnish:
   • Garnish the lemon rice with fresh coriander leaves if desired.
9. Serve:
   • Serve the tangy Lemon Rice on its own or with a side of yogurt, raita, or a pickle.

Enjoy your tangy Lemon Rice!